Bodega Restaurant has staked its reputation on traditional French cuisine with a modern twist. And it's worked, judging from still-rising popularity more than 20 years after it opened. Ask for a hearty soup and you'll get a straight-from-the-oven French onion, with melted Gruyere cheese dripping over the side of the pot. Try Chef Kevin Pickard's capon breast stuffed with blue cheese, apple and walnuts. Make full use of the bright weather, take a seat under a patio umbrella and sip a glass of Pernod.